Lettuce in its own juice
4 servings
30 minutes
Lettuce in its own juice is a refined dish of author cuisine where tender young lettuce reveals its natural flavor. The leaves retain their shape thanks to a special binding technique, and frying in olive oil gives the vegetable an appetizing texture. Flour and white wine create a delicate sauce that fills the dish with subtle, exquisite notes. A pinch of salt and a bouillon cube enrich the taste, making it rich and deep. This dish is perfect as a light side or a standalone treat, highlighting the natural flavors of fresh vegetables. Lettuce in its own juice is a simple yet elegant culinary masterpiece that can impress guests and provide true gastronomic pleasure.
1
Take young lettuce with still unopened leaves, trim the stem, and tie the tips of the leaves to prevent them from unfolding during cooking.
- Lettuce: 2 pieces
2
Heat oil in a pan, add the lettuce in a single layer, and cook, turning, for 3 minutes. Then sprinkle with flour and pour in wine. Add 350 ml of water, a pinch of salt, and crumble a broth cube – simmer on low heat for another 15 minutes.
- Olive oil: 6 tablespoons
- Wheat flour: 1 tablespoon
- Dry white wine: 175 ml
- Stock cube: 1 piece
- Salt: to taste
3
Then transfer the lettuce to a plate, drizzle with the sauce left in the pot, and serve immediately.
